CN103609697B - A kind of Cheese-flavor yoghourt and preparation method thereof - Google Patents
A kind of Cheese-flavor yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Cheese-flavor yoghourt and preparation method thereof, relate to fermented dairy product manufacture field.This Cheese-flavor yoghourt key component, by mass percentage: raw milk 84.3 ~ 99.33%; Cheese powder 0.5 ~ 3%; Buffer salt 0.05 ~ 0.2%; Sweetener 0.02 ~ 12%; Thickener 0.1 ~ 0.5%; Ferment agent for sour milk inoculum concentration 1 × 10
6~ 1 × 10
7cFU/g; The mass percent sum of each component is 100% above.This preparation method: the 1. dissolving of cheese powder and hydration; 2. product batching; 3. homogeneous sterilization; 4. product fermentation; 5. stir water-bath cooling or turn over cylinder cooling; 6. product filling with refrigeration after-ripening.Product special flavour of the present invention is strong; Product is nutritious; Product fermentation time reduction.
Description
Technical field
The present invention relates to fermented dairy product manufacture field, particularly relate to a kind of Cheese-flavor yoghourt and preparation method thereof.
Background technology
Yoghourt is Chinese topmost fermented dairy product, the mouthfeel thick because of its pleasant local flavor, mellow and full cunning and good prebiotic health care, more and more by consumers.Current, market is mainly enriched by adding lipoid material (as rare cream, condensed milk, anhydrous butter oil), fruits material, flavoring essence or selecting to produce fragrant good leavening and improves yoghourt-flavored.But add in cow's milk be of high nutritive value, the cheese class material of unique flavor makes in Cheese-flavor yoghourt etc. through lactobacillus-fermented and then lacks research.
Cheese is with the mixture of milk, cream, partly skimmed milk, buttermilk or these products for raw material adds renin, after lactoprotein solidifies, gets rid of whey, and the dairy products of the fresh or fermenting-ripening made.Cheese ferments through multiple-microorganism, nutritious, containing many important functional materials.The GABA found in cheese is a kind of non-protein amino acid, it is a kind of important inhibitory neurotransmitter, there is hypotensive effect, and also find multiple biologically active polypeptide in cheese, it has active influence effect to human body, the immune system of people, cardiovascular system, digestive system and nervous system [Jia Hongxin etc. can be acted on, the progress of microorganism and function thereof in cheese, food and fermentation industries, 2012,38(2): 135-140].Meanwhile, in cheese manufacturing process, the microorganism participating in fermenting is many, fermentation time is long, produces a large amount of oligopeptides, free amino acid and free fatty during the fermentation, makes itself to have typical cheesy flavor.By cheese through chopping, melting, interpolation filler, homogeneous, then carry out drying, make cheese powder, can be used as supplementary material adds in food, strengthen local flavor and the protein content [Chen Lishui of food, cheese powder processing technology and product performance are studied, Xinjiang Agricultural Univ's master thesis, 2007].
Chinese invention patent application [a kind of cheese-flavored milk beverage and preparation method thereof, publication number CN102422896A] disclose and a kind of cheese, albumen powder, anhydrous butter oil etc. to be mixed with water, then through the cheese-flavored milk beverage and preparation method thereof of degassed, homogeneous, sterilization processing.Application for a patent for invention [preparation method of fluid milk composite, publication number CN101785501A] discloses and a kind of mix with water by cheese, more newborn through the liquid state processed such as high-pressure homogeneous.Application for a patent for invention [a kind of cheese flavourings milk and preparation method thereof, publication number CN101107945A] discloses a kind of by the mixing of cheese powder, fresh milk and other auxiliary materials, the sterilizing flavouring milk that sterile filling is obtained after homogeneous, sterilization.But above product does not all relate to the impact of cheese powder on Yoghourt fermentation, properties of product, also not containing biodiasmin in product, the prebiotic function of product is limited.
Summary of the invention
The object of this invention is to provide a kind of Cheese-flavor yoghourt and preparation method thereof, be intended to change current Yoghourt mainly through improving fat content, adding the present situations such as essence lifting yoghourt-flavored, add the cheese powder of natural origin, unique flavor, and select suitable production technology to realize.
The object of the present invention is achieved like this:
In the present invention, in raw milk, add buffer salt, cheese powder, and water at low temperature unification is fixed time, then add sweetener, thickener, homogeneous, sterilization, cooling, inoculation, fermentation, cooling, packaging, refrigeration after mixing and stirring, obtain the fermented yoghourt with cheese peculiar taste.
In the present invention, carry out the hydration of cheese powder at a lower temperature, some biologically active enzyme deactivations in cheese powder under hot conditions can be avoided, the growth and breeding of miscellaneous bacteria can be avoided again; Cheesemaking has multiple fermentative microorganism to participate in, cheese powder not only itself contains a large amount of free amino acid, oligopeptides, free fatty, organic acid, and the bioactive enzyme also containing fermentative microorganism secretion in cheese powder, in low temperature hydro-combination process, these enzyme systems can continue to play a role, and further break down bovine milk composition, obtains more free amino acid, oligopeptides, free fatty, organic acid, enrich the flavor precursors in feed liquid, make finished product have cheese peculiar taste.
One, Cheese-flavor yoghourt
Key component, by mass percentage:
Raw milk 84.3 ~ 99.33%;
Cheese powder 0.5 ~ 3%;
Buffer salt 0.05 ~ 0.2%;
Sweetener 0.02 ~ 12%;
Thickener 0.1 ~ 0.5%;
Ferment agent for sour milk inoculum concentration 1 × 10
6~ 1 × 10
7cFU/g;
The mass percent sum of each component is 100% above.
Wherein:
The recombined milk that a, described raw milk are common lactogenesis, skimmed milk, whole-fat milk powder, defatted milk breast, whey powder, milk protein concentrate or other milk ingredients are made.Its function is matrix as product form and Yoghourt fermentation and carrier.
B, described cheese powder, also known as cheese (Cheese) powder, belong to a kind of dehydration cheese product, namely add emulsifying agent after cheese chopping, dissolve, homogeneous, spraying dry form.Cheese powder itself is containing a large amount of free amino acid, oligopeptides, free fatty, organic acid, and the bioactive enzyme also containing fermentative microorganism secretion in cheese powder.Therefore, the function of cheese powder is to provide peculiar taste material, flavor precursors, the formation of promotion Yoghourt fermentation flavor substance.The cheese powder of the present invention preferably low-melting, low temperature homogeneous, low temperature spray drying or freeze drying.
C, described buffer salt refer to weak acid strong alkali salt, as natrium citricum, sodium phosphate trimer.Because cheese produces the organic acids such as lactic acid through fermentable, the relatively large cheese powder of direct interpolation is to Ruzhong, system pH reduces will cause lactoprotein sex change, add buffer salt and contribute to the decline of buffer system pH value, prevents the Acid denaturation of Ruzhong protein, ensure that product structural state is good.
D, described sweetener are that raw material is commonly used in food industry, are selected from one or more in white granulated sugar, HFCS, xylitol, Aspartame, Sucralose and acesulfame potassium.Its effect is as sweetener.
E, described thickener comprise food additives that are independent by food-grade colloids such as pectin, agar, propylene glycol alginate, gelatin and converted starches or that mix.Its function is for increasing acidified milk denseness, improves acidified milk mouthfeel, and its range of application and addition should meet the regulation of GB2760.
F, described ferment agent for sour milk are make the conventional lactic acid bacteria culturers of Yoghourt, and it at least comprises streptococcus thermophilus, lactobacillus bulgaricus, can also comprise the lactic acid bacterias such as Lactobacillus casei, Bifidobacterium, lactobacillus acidophilus.
Two, the preparation method of Cheese-flavor yoghourt
This method comprises the following steps:
1. the dissolving of cheese powder and hydration
Be preheated to 20 ~ 50 DEG C, partly or entirely first adding buffer salt in raw milk, then adding cheese powder, circulation stirring 5 ~ 15 minutes, is cooled to 5 ~ 20 DEG C, and measure system pH 6.3 ~ 6.8, hydration 6 ~ 12 hours, must contain cheese powder raw milk;
2. product batching
To mix with surplus stock breast containing cheese powder raw milk, add sweetener and thickener, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization
By feed liquid pre-heating temperature elevation, at 60 ~ 70 DEG C, 18 ~ 22MPa homogeneous, at 90 ~ 95 DEG C of insulation sterilization 5 ~ 10min, be cooled to 37 ~ 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation
By total inoculum concentration 1 × 10 in sterilization cooling feed liquid
6~ 1 × 10
7cFU/g adds ferment agent for sour milk bacterial classification, 37 ~ 42 DEG C of fermentations to titratable acidity 75oT ~ 100oT, obtains acidified milk;
5. stir water-bath cooling or turn over cylinder cooling
Turn over the cooling of cylinder plate by Yoghourt or stir water-bath cooling and fermentation breast to 16 ~ 22 DEG C, obtaining cooling and fermentation breast;
6. product filling with refrigeration after-ripening
By filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 2 ~ 10 DEG C of refrigeration, after-ripening 12 ~ 24 hours.
Three, Cheese-flavor yoghourt quality
This Cheese-flavor yoghourt is the milky of uniformity or micro-yellow, and have cheese, the distinctive taste smell of acidified milk, local flavor is natural, unique, and structural state is fine and smooth, even, has allowed micro-whey to separate out.
Compared with prior art, the present invention has the following advantages and good effect:
product special flavour is strong
Product does not add any essence and flavoring agent composition, and have cheese and the distinctive local flavor of acidified milk, the more general Yoghourt of the carbonyl compound content such as acetaldehyde and biacetyl significantly improves;
2. product is nutritious
The nutriments such as the protein of product decompose more abundant, more easily digested, and the component contents such as free amino acid significantly improve, and nutritive value is higher;
3. product fermentation time reduction
Cheese is in fermentation and maturation, original milk protein, fat are broken down into some small-molecule substances, these small-molecule substances are more easily absorbed by lactic acid bacteria, utilization, thus facilitate the growth and breeding of ferment agent for sour milk bacterial classification, shorten product fermentation time.
Detailed description of the invention
Describe in detail below in conjunction with embodiment:
Protection scope of the present invention is not by the restriction of described specific embodiment, and described embodiment is only as the single example of illustrating each side of the present invention.
One, raw material and source thereof:
1, skimmed milk powder: derive from dairy company Fonterra of New Zealand.
2, whole-fat milk powder: derive from dairy company Fonterra of New Zealand.
3, raw milk: the bright Dairy Company in Wuhan is through the qualified Fresh Milk of antibiotics leftover detection.
4, rare cream: by fresh milk after filtration, preheating, centrifugation, homogeneous, sterilization obtain, and derives from Shanghai bright butter cheese company.
5,28286 type Pa Masen cheese powders: purchased from Guangzhou Wei En trade Co., Ltd.
6, Cheddar powder: purchased from the safe Food Co., Ltd of bolune.
7, YC-X11 and CH-1 ferment agent for sour milk: freeze drying concentrates bacterium powder, containing streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, derives from Hansen Corp. of section of Denmark, hereinafter referred to as YC-X11 and CH-1.
8, Lactobacillus casei L.casei-01 leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus casei bacterial strain, derives from Hansen Corp. of section of Denmark.
9, lactobacillus acidophilus NCFM leavening: freeze drying concentrates bacterium powder, containing independent lactobacillus acidophilus, derives from Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as NCFM.
10, Bb-02 bifidobacterium fermentation agent: freeze drying concentrates bacterium powder, containing independent bifidobacterium bifidum, derives from Danisco A/S BJ Rep Office of Denmark, hereinafter referred to as Bb-02.
11, thickener: gelatin, low-ester pectin, propylene glycol alginate, derives from Danisco A/S BJ Rep Office of Denmark, and agar derives from Qingdao Li Bangda food company, and converted starch derives from National Starch chemistry (Shanghai) Co., Ltd..
12, white granulated sugar, HFCS, Aspartame, acesulfame potassium, xylitol, Sucralose, natrium citricum, sodium phosphate trimer, is food grade materials, commercially available.
Two, involved experimental determining method
1, titratable acidity: get 10g acidified milk, joins in 20mL distilled water, drips 0.5% phenolphthalein 2mL simultaneously, is titrated to pink with the NaOH of 0.1mol/L, and titration volumes (mL) is multiplied by the Titrable acid angle value that 10 are this acidified milk, represents with gill Nie Er degree oT.
2, the mensuration of acetaldehyde: acetaldehyde generates syntheticum with sodium hydrogensulfite generation addition reaction in acid condition, its remaining sodium hydrogensulfite is oxidized by iodine.In the basic conditions, syntheticum and iodine quantitative reaction, calculate acetaldehyde [Liu Ningning etc., in Yoghourt, acetaldehyde and diacetyl content are on the impact of its local flavor, Food Additives Used in China, 2012, (S1) 280-284] according to equivalent relation.
3, the mensuration of diacetyl content: o-phenylenediamine can react generation 2 with di-ketone, 3-dimethyl pyrazine, the hydrochloride of product has absorption under 335nm wavelength, content [the Liu Ningning etc. of biacetyl can be calculated by the light absorption value of this wavelength, in Yoghourt, acetaldehyde and diacetyl content are on the impact of its local flavor, Food Additives Used in China, 2012, (S1) 280-284].
4, the mensuration of free amino acid total amount: yoghurt example removes the proteins and peptides in Yoghourt through pre-treatment, obtains water miscible free amino acid mixture.The total amount [horse son etc., Yoghourt Determination of Free Amino Acids and lactalbumin composition analysis, China Dairy Industry, 2006,34(6): 20-22] of free amino acid is measured by high performance liquid chromatography and OPA flavor.
Three, embodiment
1, embodiment 1
1. the dissolving of cheese powder and hydration: successively add 2 grams of natrium citricums, 20 Ke Pamasen cheese powders in the raw milk of 897 grams, 30 DEG C, circulation stirring 10 minutes, is cooled to 10 DEG C, measure system pH, hydration 12 hours, must contain cheese powder raw milk;
2. product batching: adding 80 grams of white granulated sugars, 1 gram of pectin containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 65 DEG C, homogeneous under 20MPa, 95 DEG C of insulation sterilization 5min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access CH-1 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 2 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 85oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 20 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 5 DEG C of refrigeration, after-ripening 24 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.41.Products taste exquisiteness is smooth, sour-sweet tasty and refreshing, and reaching terminal acidity fermentation time is 225min, and measuring its acetaldehyde after product refrigeration after-ripening is 28mg/kg, and diacetyl content is 17mg/kg, and free aminoacid content is 900mg/kg.
2, embodiment 2
1. the dissolving of cheese powder and hydration: successively add 2 grams of sodium phosphate trimers, 30 Ke Pamasen cheese powders in the raw milk of 963.8 grams, 40 DEG C, circulation stirring 15 minutes, is cooled to 8 DEG C, measure system pH, hydration 10 hours, must contain cheese powder raw milk;
2. product batching: adding 0.1 gram of Sucralose, 0.1 gram of Aspartame, 4 grams of gelatin containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 60 DEG C, homogeneous under 22MPa, 92 DEG C of insulation sterilization 6min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access CH-1 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 3 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 100oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 22 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 10 DEG C of refrigeration, after-ripening 18 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.35.Products taste exquisiteness is smooth, sour and sweet palatability, and reaching terminal acidity fermentation time is 245min, and measuring its acetaldehyde after product refrigeration after-ripening is 31mg/kg, and diacetyl content is 21mg/kg, and free aminoacid content is 920mg/kg.
3, embodiment 3
1. the dissolving of cheese powder and hydration: successively add 0.5 gram of natrium citricum, 5 Ke Pamasen cheese powders, circulation stirring 5 minutes in the raw milk of 500 grams, 20 DEG C, measures system pH, is placed in 20 DEG C, hydration 6 hours, must contains cheese powder raw milk;
2. product batching: adding 373.5 grams of raw milks, 120 grams of xylitols, 1 gram of agar containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 70 DEG C, homogeneous under 18MPa, 90 DEG C of insulation sterilization 10min, are cooled to 39 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access YC-X11 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 6 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 75oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 18 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 10 DEG C of refrigeration, after-ripening 18 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.48.Products taste exquisiteness is smooth, sour and sweet palatability, and reaching terminal acidity fermentation time is 245min, and measuring its acetaldehyde after product refrigeration after-ripening is 26mg/kg, and diacetyl content is 19mg/kg, and free aminoacid content is 750mg/kg.
4, embodiment 4
1. the dissolving of cheese powder and hydration: successively add 1 gram of natrium citricum, 15 grams of Cheddar powder in the raw milk of 928.7 grams, 50 DEG C, circulation stirring 10 minutes, is cooled to 15 DEG C, measure system pH, hydration 8 hours, must contain cheese powder raw milk;
2. product batching: adding 50 grams of xylitols, 0.15 acesulfame potassium, 0.15 gram of Aspartame, 1 gram of pectin, 1 gram of propylene glycol alginate, 3 grams of converted starches containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 65 DEG C, homogeneous under 20MPa, 92 DEG C of insulation sterilization 6min, are cooled to 37 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access YC-X11 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 2 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g),
l.casei-01 Lactobacillus casei (inoculum concentration 2 × 10
6cFU/g), Bb-02 Bifidobacterium (inoculum concentration 2 × 10
6cFU/g), NCFM lactobacillus acidophilus (inoculum concentration 2 × 10
6cFU/g), 37 DEG C of fermentations to titratable acidity 80oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 20 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 2 DEG C of refrigeration, after-ripening 24 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.42.Products taste exquisiteness is smooth, sour and sweet palatability, and reaching terminal acidity fermentation time is 245min, and measuring its acetaldehyde after product refrigeration after-ripening is 25mg/kg, and diacetyl content is 20mg/kg, and free aminoacid content is 860mg/kg.
5, embodiment 5
1. the dissolving of cheese powder and hydration: successively add 2 grams of natrium citricums, 20 grams of Cheddar powder, circulation stirring 10 minutes in the full-cream reconstituted milks of 872 kilograms, 35 DEG C (12% reduces, mass percent), be cooled to 10 DEG C, measure system pH, hydration 10 hours, must contain cheese powder raw milk;
2. product batching: adding 40 kilograms of white granulated sugars, 60 kilograms of HFCSs, 1 kilograms of pectin, 4 kilograms of gelatin containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 65 DEG C, homogeneous under 20MPa, 95 DEG C of insulation sterilization 5min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access YC-X11 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 5 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 85oT, acidified milk is obtained;
5. cylinder cooling is turned over: acidified milk breakdown of emulsion will be fermented by screw pump, cooling plate, be cooled to 20 DEG C, and obtain cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 8 DEG C of refrigeration, after-ripening 24 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.38.Products taste exquisiteness is smooth, sour and sweet palatability, and reaching terminal acidity fermentation time is 250min, and measuring its acetaldehyde after product refrigeration after-ripening is 23mg/kg, and diacetyl content is 19mg/kg, and free aminoacid content is 810mg/kg.
6, embodiment 6
1. the dissolving of cheese powder and hydration: successively add 2 grams of natrium citricums, 30 grams of Cheddar powder in the raw milk of 843 grams, 40 DEG C, circulation stirring 10 minutes, is cooled to 15 DEG C, measure system pH, hydration 12 hours, must contain cheese powder raw milk;
2. product batching: adding 120 grams of xylitols, 2 grams of gelatin, 3 grams of converted starches containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 65 DEG C, homogeneous under 20MPa, 92 DEG C of insulation sterilization 6min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access CH-1 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 2 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 90oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 20 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 5 DEG C of refrigeration, after-ripening 18 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.25.Products taste exquisiteness is smooth, sour-sweet tasty and refreshing, and reaching terminal acidity fermentation time is 230min, and measuring its acetaldehyde after product refrigeration after-ripening is 33mg/kg, and diacetyl content is 23mg/kg, and free aminoacid content is 935mg/kg.
7, embodiment 7
1. the dissolving of cheese powder and hydration: successively add 0.5 gram of natrium citricum, 5 grams of Cheddar powder in the raw milk of 993.3 grams, 30 DEG C, circulation stirring 10 minutes, is cooled to 15 DEG C, measure system pH, hydration 8 hours, must contain cheese powder raw milk;
2. product batching: adding 0.1 gram of Sucralose, 0.1 gram of Aspartame, 1 gram of pectin containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 65 DEG C, homogeneous under 20MPa, 92 DEG C of insulation sterilization 6min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access CH-1 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 4 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 80oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 20 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 8 DEG C of refrigeration, after-ripening 24 hours.
Before the sterilization of mensuration system, fermentation, pH value is 6.49.Products taste exquisiteness is smooth, sour-sweet tasty and refreshing, and reaching terminal acidity fermentation time is 250min, and measuring its acetaldehyde after product refrigeration after-ripening is 24mg/kg, and diacetyl content is 17mg/kg, and free aminoacid content is 732mg/kg.
Four, comparative example
1, comparative example 1
1. the dissolving of milk powder and hydration: successively add 2 grams of natrium citricums, 20 grams of whole milk powders in the raw milks of 897 grams, 30 DEG C (raw milk is with embodiment 1), and add 7 grams of skimmed milk powders, 6.8 grams of rare cream are identical with embodiment 1 to its fat, protein content, circulation stirring 10 minutes, be cooled to 10 DEG C, hydration 12 hours, must contain whole milk powder raw milk;
2. product batching: adding 80 grams of white granulated sugars, 1 gram of pectin containing in whole milk powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 65 DEG C, homogeneous under 20MPa, 95 DEG C of insulation sterilization 5min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access CH-1 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 2 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 85oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 20 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 5 DEG C of refrigeration, after-ripening 24 hours.
It is 275min that product reaches terminal acidity fermentation time, and measuring its acetaldehyde after product refrigeration after-ripening is 17mg/kg, and diacetyl content is 11mg/kg, and free aminoacid content is 360mg/kg.The main physical and chemical index of comparative example 1 is identical with embodiment 1, but fermentation time is longer than embodiment 1, and free aminoacid content, acetaldehyde, diacetyl content are also starkly lower than embodiment 1.
2, comparative example 2
1. the dissolving of cheese powder and hydration: add 30 Ke Pamasen cheese powders in the raw milk of 963.8 grams, 40 DEG C, circulation stirring 15 minutes, is cooled to 8 DEG C, measure system pH, hydration 10 hours, must contain cheese powder raw milk;
2. product batching: adding 0.1 gram of Sucralose, 0.1 gram of Aspartame, 4 grams of gelatin containing in cheese powder raw milk, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization: by feed liquid pre-heating temperature elevation, at 60 DEG C, homogeneous under 22MPa, 92 DEG C of insulation sterilization 6min, are cooled to 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation: access CH-1 ferment agent for sour milk (by streptococcus thermophilus, the total inoculum concentration 3 × 10 of lactobacillus bulgaricus in sterilization cooling feed liquid
6cFU/g), 42 DEG C of fermentations to titratable acidity 100oT, acidified milk is obtained;
5. stir water-bath cooling: with agitator (500rpm, 10min) Yoghourt that ferments is stirred, breakdown of emulsion, water-bath cooling and fermentation is newborn to 22 DEG C, obtains cooling and fermentation breast;
6. product is filling with refrigeration after-ripening: by filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 10 DEG C of refrigeration, after-ripening 18 hours.
Occur curdled milk phenomenon after product homogenisation sterilization, measuring system pH is 5.98, and the Yoghourt coarse mouthfeel after fermentation, refrigeration, granular sensation are obvious.
Claims (1)
1. a preparation method for Cheese-flavor yoghourt, is characterized in that:
Described Cheese-flavor yoghourt is made up of following raw material, by mass percentage:
The mass percent sum of each component is 100% above;
Described preparation method comprises the following steps:
1. the dissolving of cheese powder and hydration
Be preheated to 20 ~ 50 DEG C, partly or entirely first adding buffer salt in raw milk, then adding cheese powder, circulation stirring 5 ~ 15 minutes, is cooled to 5 ~ 20 DEG C, and measure system pH 6.3 ~ 6.8, hydration 6 ~ 12 hours, must contain cheese powder raw milk;
2. product batching
To mix with surplus stock breast containing cheese powder raw milk, add sweetener and thickener, circulation stirring is even, obtains feed liquid;
3. homogeneous sterilization
By feed liquid pre-heating temperature elevation, at 60 ~ 70 DEG C, 18 ~ 22MPa homogeneous, at 90 ~ 95 DEG C of insulation sterilization 5 ~ 10min, be cooled to 37 ~ 42 DEG C, obtain sterilization cooling feed liquid;
4. product fermentation
By total inoculum concentration 1 × 10 in sterilization cooling feed liquid
6~ 1 × 10
7cFU/g adds ferment agent for sour milk bacterial classification, 37 ~ 42 DEG C of fermentations to titratable acidity 75 ° of T ~ 100 ° T, obtains acidified milk;
5. stir water-bath cooling or turn over cylinder cooling
Turn over the cooling of cylinder plate by Yoghourt or stir water-bath cooling and fermentation breast to 16 ~ 22 DEG C, obtaining cooling and fermentation breast;
6. product filling with refrigeration after-ripening
By filling to packing container for cooling and fermentation breast, and proceed to freezer rapidly, 2 ~ 10 DEG C of refrigeration, after-ripening 12 ~ 24 hours.
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| CN104170972B (en) * | 2014-09-11 | 2016-08-24 | 武汉光明乳品有限公司 | A kind of fresh meat flavor yoghourt and preparation method thereof |
| CN106376644A (en) * | 2016-08-29 | 2017-02-08 | 杭州娃哈哈科技有限公司 | Long shelf-life and refrigerated live bacterium yogurt and preparation method thereof |
| CN106387050A (en) * | 2016-08-31 | 2017-02-15 | 廊坊师范学院 | Feruloyl oligosaccharide yoghourt and preparation method thereof |
| CN107960462A (en) * | 2016-10-20 | 2018-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN108208166A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
| CN109287751A (en) * | 2017-07-24 | 2019-02-01 | 内蒙古伊利实业集团股份有限公司 | A kind of prebiotic sweets and preparation method thereof |
| CN108094557A (en) * | 2017-12-25 | 2018-06-01 | 光明乳业股份有限公司 | A kind of cheese acidified milk and preparation method thereof |
| CN108935686A (en) * | 2018-08-16 | 2018-12-07 | 郭本恒 | A kind of cheese's acidified milk and preparation method thereof |
| JP2020115804A (en) * | 2019-01-25 | 2020-08-06 | 雪印メグミルク株式会社 | Method for producing fermented milk |
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